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Hazelnuts and espresso give extra flavor to this rich recipe for shortbread-like Italian chocolate hazelnut cookies.
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Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Crack Pie served by Christina Tosi of the Momofuku restaurant empire.
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This double-chocolate brownie recipe from Marisa Churchill uses Greek yogurt and egg whites for a lighter brownie.
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Get Scalloped Potatoes and Ham Recipe from Food Network
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Get Toasted Coconut and Orange Icebox Cookies Recipe from Food Network
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Peaches spiced with cinnamon are poured on top of a homemade biscuit dough and baked until bubbly in this classic cobbler.
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Get Old- Fashioned Strawberry Shortcake Recipe from Food Network
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The owner of Bi-Rite,a farm-to-table grocery store in San Francisco, and cookbook author Sam Mogannam shares this biscotti recipe, perfect for dipping in chocolate!
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Shrimp tossed in an easy from-scratch Alfredo sauce and penne and baked until you have cheesy goodness.
cooking.nytimes.com
This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village It is easy to whip up on a summer day when company is coming and there’s lots to get done "Use the blackberries more as an accent," she said at the time